Dianes Cheap And Easy Chili Recipes

Steps:

• Crumble ground beef into hot 3-4 qt dutch oven or suitable pot over medium high heat. When browned, add onion, bell pepper, and garlic. Cook until onion is translucent.
• Add beans (undrained), chiles, tomatoes and spices. Return to boil and reduce heat to simmer.
• Simmer 20 minutes to blend flavors. Taste and adjust seasonings as needed.

Steps:

• In a large saucepan, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the next 6 ingredients; cover and simmer for 20 minutes. Serve with cheese if desired.

Steps:

• Brown ground beef and drain.
• Put all ingredients in crock pot and stir well.
• Cook on low for 8 to 10 hours, or high for 4 to 6 hours. I also like to take the lid off the crock pot the last hour or two (when I'm home) to allow some of the water to burn off.

Steps:

• In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
• Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.

Steps:

• In large Dutch oven, cook ground beef until no longer pink; drain.
• Put back into pan; add seasoning.
• Then add beans and chilies.
• Add enough tomato juice to cover (about 3/4 of the bottle).
• Mix well.
• Simmer for about 20 to 25 minutes.
• Serve with cornbread.

Steps:

• Place beans in a large heavy pot. Add cold water to cover beans by at least 3 inches. Bring beans and water to a rapid boil; boil for 2 minutes. Turn off heat and allow to sit, covered, for 1 hour. Or soak beans overnight in water to cover.
• Drain beans. Place 5 cups chicken stock in same pot. Add garlic, onions, cilantro, parsley, bay leaf, oregano, thyme, cumin, mint, jalapeno and beans. Bring to a boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 2 hours.
• Meanwhile, remove all visible fat from chicken. In a large skillet, poach chicken breasts in remaining 2 cups chicken stock until just tender, about 15 minutes. Cool and cut chicken into cubes. Reserve stock and chicken.
• When beans are tender, add chicken and one cup reserved stock. Cook for 15 to 20 minutes until chicken is heated through, thinning chili with remaining reserved stock as needed (chili should be thick). Ladle chili into bowls. Serve with chopped red onion, picked okra or green chilies and nonfat yogurt.